Chicken Lettuce Wraps Marrakesh
- Yield servings
- 4 -- (6 ounce) skinless boneless chicken breast halves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 16 whole large leaves Boston or iceberg lettuce
- Orange Date and Olive Relish: recipe follows
- 1 cup Greek yogurt
- 1/2 cup coarsely chopped pistachio nuts
Pound chicken breasts between sheets of plastic wrap to an even
thickness. In medium bowl, combine cumin, coriander, cinnamon, cayenne
and salt. Stir in oil. Add chicken and rub until evenly coated. Heat
stovetop grill pan over medium heat or heat broiler. Grill or broil
chicken 3 to 4 minutes per side, turning once, until cooked through.
Let chicken rest on cutting board; slice into 1/3-inch wide strips.
To serve, top each lettuce leaf with chicken slices, orange date and
olive relish, yogurt and pistachio nuts. Roll up lettuce around
filling. Garnish with orange slices, lemon slices and cilantro sprigs,
if desired. Makes 4 servings.
Orange Date and Olive Relish: In medium bowl combine 3/4 cup diced
peeled oranges, 3/4 cup chopped pitted Medjool dates, 1/3 cup chopped
red onion, 1/3 cup chopped pitted oil-cured olives, 1/3 cup chopped red
bell pepper, 3 tablespoons melted orange marmalade, 2 tablespoons lemon
juice, 1/4 cup chopped flat leaf parsley, and 1/4 teaspoon salt.